Ingredients: 1 boneless, skinless chicken breast 1 tsp salt 1/2 tsp black pepper 1/8 tsp red pepper 1/4 tsp paprika 1/2 tsp thyme 1 Tbsp honey 1 small pkg sliced mushrooms (about 8 oz) 1/2 cup sweet red pepper, chopped 1/4 cup green onion, finely chopped 1/3 cup carrot, chopped 5 cloves garlic, minced 1 (14.5 oz) can diced tomatoes, drained 1/4 cup fresh cilantro (remove stems) 1/4 cup parmesan cheese Olive oil Cooked spaghetti (2 servings) Start a pot of salted water boiling for spaghetti. In a food processor or blender, combine cilantro, 1 clove garlic, and 2-3 Tbsp … Continue reading Cilantro-Chicken and Pasta

From: Betty Crocker’s New Cookbook The original recipe calls for veal. We can’t afford much veal, but chicken is a cheaper alternative and is what we like to make. If you feel like splurging, feel free to use veal. Ingredients: 1 jar of spaghetti sauce (we like Prego for this recipe) 1 large egg 2 Tbsp water 2/3 cup dry breadcrumbs 1/3 cup grated parmesan cheese 2 boneless, skinless chicken breasts 1/4 cup olive oil 2 cups shredded mozzarella cheese Your favorite pasta Heat oven to 350 degrees. Using a meat mallet, pound chicken breast until it’s about 1/2 inch … Continue reading Chicken Parmesan

From “Chef Paul Prudhomme’s Louisiana Kitchen” Seasoning mix: 2 whole bay leaves 1 Tbsp salt 1 tsp ground red pepper (preferably cayenne) 1 tsp black pepper 1 tsp white pepper 1/2 tsp ground cumin 1/2 tsp ground nutmeg Ingredients: 4 Tbsp unsalted butter 3/4 cup finely chopped onion 1/2 cup finely chopped celery 1/2 cup finely chopped green bell peppers 1/4 cup finely chopped green onion 2 tsp minced garlic 1 Tbsp Tabasco sauce 1 Tbsp Worcestershire sauce 1/2 cup evaporated milk 1/2 cup catsup 1 1/2 lb ground beef 1/2 lb ground pork 2 eggs, lightly beaten 1 cup … Continue reading Cajun Meatloaf

From Cooking Light Magazine Serve the roasted heads of garlic on the side. Squeeze out the pulp and use it as a spread on baguette slices or as a condiment for the chicken. Ingredients: 2 chicken leg quarters (~1 1/2 lbs) 1 Tbsp chopped fresh or 1 tsp dried basil 1 Tbsp chopped fresh or 1 tsp dried thyme 1 Tbsp chopped fresh or 1 tsp dried rosemary, crushed 2 Tbsp olive oil 1/2 tsp salt 1/4 tsp black pepper 2 whole garlic heads Preheat oven to 375 degrees. Rinse chicken with cold water; pat dry. Trim excess fat. Loosen … Continue reading Bistro Roast Chicken (With Roasted Garlic)

Cooking Light Magazine Ingredients: 2 bacon slices 2 1/2 pound boned chuck roast, cut into 1-inch cubes 1/2 tsp salt 1/2 tsp black pepper 2 cloves garlic, minced 5 cups thinly sliced onion (about 4 medium onions- it seems like a lot, but they cook down) 3 Tbsp all-purpose flour 2 tsp white wine vinegar 1/2 tsp sugar 1/2 tsp dried thyme 1 (10.5 oz) can beef broth 1 (12 oz) can light beer 1 bay leaf 6 cups cooked medium egg noodles (about 1 [12 oz] package) Preheat oven to 325 degrees. Cook bacon slices in a large dutch … Continue reading Beef Carbonnade